Raw Stirred Not Fried

This was a really fun recipe to make. The prep time is about 30 minutes and you let it sit for about 1 hour depending on how crunchy you want the veggies to stay. Instead of using soy, I switched out the tamari for coconut aminos. I wasn’t a huge fan of this recipe, but everyone else who ate absolutely loved it and had seconds so I thought i’d share and let you decide for yourself!

The measurements that I gave below made 2 of the dishes shown in the picture above and will easily feed 4 people =)

Stirred Not Fried Mixture:

2-3 cups organic Pea Pods

5 small organic Carrots

2 organic Red Bell Peppers

2 cups organic shitake mushrooms

2 cups mung bean sprouts

1 bag of raw kelp noodles

Sauce:

1 cup coconut aminos (this is a great substitute for tamari or soy sauce!)

3 tbsp raw organic honey or coconut sugar

1.5 tbsp toasted sesame oil

1 tbsp pure organic virgin olive oil

1.5 tbsp pink himilayan salt

3 tbsp fresh pineapple juice

2 tbsp fresh minced garlic

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Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.

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